Molly’s has partnered with Drizly for alcohol delivery. Because dreams do come true.
You get everything else delivered, why not your alcohol too? Molly’s Spirits now does consumer alcohol deliveries via the Drizly alcohol delivery platform! If you live in Lakeside, Lakewood, Denver North (Lower Highlands and Highlands), Sloan’s Lake, Edgewater, Arvada or Wheat Ridge you are most likely within our alcohol delivery radius! Shop from thousands of Molly’s products directly from Drizly’s website or mobile app!
Ordering on the Drizly alcohol delivery platform is extremely easy:
To start, go to Drizly.com and enter your delivery address in the top right corner.
From there, you can filter your search by store name (4th option down on the left hand navigation).
If you live within Molly’s delivery radius, you will see our name pop up here. Once you click on Molly’s, you can buy from our product inventory.
All deliveries will be personally delivered to your door by the same Molly’s staff you know and love! Order on demand and have your delivery in an hour or less.
Need something to get you over humpday, but don’t want to fight 5pm traffic? Have Molly’s deliver product for when you get off! It doesn’t get easier than that.
If you’re completely new to Drizly, enter promo code “MOLLYS” at checkout to get FREE delivery ($5 off your total) from our store.
Drizly Delivery Hours:
Monday through Thursday: 12pm-8pm || Friday and Saturday: 12pm-10pm || Sunday: 11am-7pm
Tequila is made by smoking, steaming then fermenting the heart (pina) of the Weber Blue Agave plant and then distilling the liquid. The pina takes up to 12 years to mature and can weigh up to 200 pounds. By Mexican law, to be a tequila must contain 51-percent Weber Blue Agave – a type of agave plant. Most premium tequilas are 100-percent blue agave and are they frequently state that on their labels. There are many less-expensive brands that do add sugar or corn syrup during fermentation and are called, mixto, or mixed, and their labels usually just say tequila on them. Keep reading below to learn more about different types of tequila and their histories!
Where Does Tequila Come From?
Yes, tequila comes from Mexico, but it comes from a specific region in Mexico. Like Scotch Whiskey must come from Scotland and Champagne must come from the Champagne region in France, tequila must come from the state of Jalisco and from limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. These regions are the only places where tequila can be produced, so it is written in Mexican law so it is decreed.
A Little History of Tequila:
Tequila was first produced in Mexico in the 15th century when Spanish conquistadors began distilling “pulque,” a mescal wine fermented from the Maguey agave sap, a drink popular with many of the native Mexican Indians. The truth to where the first tequila was distilled has been lost to lore; one legend has that it was near the town of Tequila, one has its origin in Amatitan, and another in Arenal. There is no documentation from 400 years ago and it is truly a cold-case detective story, so choose the legend which suits you best. However, it is certainly documented that Jose Cuervo was the first manufacturer of tequila. In 1758 the King of Spain granted Senor Cuervo the rights to land and it is on that land where Jose Cuervo brands continue to grow its agave and produce its tequila. While Cuervo is the world’s oldest and largest tequila brand, it was Cuervo disciple and eventual rival, Don Cenobio Sauza, who first imported tequila into the United States in 1873.
Aging of Tequila:
There are three distinctive types of tequila: Blanco (also called silver), reposado (meaning: rested), and anejo (meaning: old). Blanco tequilas are unaged – or at least unaged in wooden barrels. They have the purest agave flavor, sweet with a little bite. Reposado tequilas are aged in wooden barrels for a minimum of two months but no more than 11 months. Repasados still have a significant agave taste but the flavors are blended with some vanilla and caramel notes that often gained by wood aging. Anejo tequilas must be wood aged for at least two years, so it’s flavor and color are most affected in its aging process. Flavors imparted by the wood often dominate the agave flavors found in the blanco and reposado tequilas, yet anejo tequilas have deeper and more complex tastes ranging from black tea, chocolate to tannins.
Worms and Other Tequila Myths:
The history of tequila is loaded with myth, lore, mystery and downright fabrications. Perhaps tequila’s greatest myth revolves around the worm in the bottle. Worms were never put into tequila bottles, at least not until the 20th century, and it was more likely a marketing ploy than anything tradition. Damn those marketers. However, worms were put into mescal bottles which could lead to the confusion, because myth number two is that tequila is actually a mescal, but not all mezcals are tequilas. Tequila is a type of mescal, grown in specific regions of Mexico, like scotch whiskey is a type of whiskey produced specifically in Scotland. One other difference – Mezcal is produced from the agave plant, but tequila is produced from a specific type of agave plant – Weber Blue Agave. This leads to another myth, call it a misconception, that agave is a cactus; it is not. Agave is a succulent and a member of the Lily Family.
Tequila is More Than a Shot:
Most Americans have come to drunk tequila either drunk as a shot and mixed in a margaritas. These are not wrong ways to drink tequila, just the Gringo way. The three different types of tequila are much more versatile than we appreciate. Whether your pleasure is blanco, reposado or anejo, tequila is a wonderful sipping spirit, served up, chilled or on the rocks. It great mixed with juice – which is why the lime juice in margaritas is so prevalent; so try mixing it with orange juice, grapefruit juice, or pineapple juice. Sprite and 7Up are common mixers with tequila but if you want your own dash of sweet, try mixing the soda with agave nectar – after all, this nectar comes from the same succulent family that produces tequila; it’s got to mix well.
Molly’s Spirits is Tequila Central:
Molly’s Spirits has an excellent selection of tequila at all price levels. Our Spirits Staff is educated on all things tequila and they love to help our customers find the right tequila for the best price. And now that you’re an expert, check out these 7 Margarita Recipes You Need To Try!
So you’re a beer drinker. It’s in your DNA. Then it’s likely you are a whiskey drinker too. And there is a good bet that if you like a good dram of the whiskey that you enjoy a nice drought of the ale or lager. Why does the enjoyment of one coincide with a favored taste of the other? It might not only be in your DNA to like both liquors but also in beers’ and whiskeys’ as well.
Beer and whiskey are more closely related to one another than to any other liquor. Their DNA is so similar, the way they are made so closely parallel that they could be step-brothers, or steep-brothers if you would.
The relationship between beer and whiskey begins with their ingredients – cereal grains and water (hot) that are combined and steeped together in order to extract sugars from the grains. This sugar water is called wort and it is the foundation for every drop of beer and whiskey produced. Of course, most beers and many whiskeys use malted barley as their cereal grain of choice, but other grains may be used, from oats to wheat and from corn to rice.
Where beer and whiskey diverge is in the kettle during the second step in the brewing process. In this stage, water is added to the wort and mixture is boiled for a considerable time. This is the stage when brewers of beer add hops – and they can add hops at any time during the boil. Whiskey makers do not add hops during the boil – or ever. In whiskey terms this stage is called the wash and they like their wash clean of botanicals like hops – or of anything.
Once the boil is finished for both whiskey and beer, the wort (it is still wort, even though it is watered down and hopped up) is cooled so yeast can be added for fermentation. After the necessary fermenting time has elapsed both liquids are still technically beer and they go through one final, common stage: filtration. Most beer is filtered before kegging, bottling or canning; whiskey is always filtered before distillation. After filtration, beer and whiskey go their separate ways..
For the brewer, their beer is done, with some exceptions and it is on to the next batch of beer, the next filtration, or the next 4 hour nap until another brewing day begins. At this point, the work of the distiller has just begun. After filtration comes the distillation process; two or three (or more) times the ‘beer’ is distilled in accordance to style and preference. After distillation is complete, the white whiskey is transferred to age in wooden barrels for a minimum of two years and for as long as a couple of decades – for that really high-end hooch.
So, is this the reason beer and whiskey pair so well together; that beer drinkers are often whiskey drinkers and the vice of versa. Perhaps. One other test is to look at the foods you prefer to eat. Is your preference cereal grains as a food staple: bread, rice, pasta, oats? In any case, when you’re wandering through your liquor store or bellying up to the bar, thinking about which beer to order, which whiskey to sip, think of its step-brother and steep yourself into a nice beer and whiskey pairing.
For years, gin was one of those spirits enjoyed at country clubs and football tailgate parties, or by odd relatives at family reunions. Yet, gin is one of the most unique and uniquely misunderstood of all spirits and it is making a great comeback, especially with the skill and craft of small batch distillers.
Gin is descendant of a 16th Century Dutch concoction called genever, originally used to mask a juniper elixir prescribed for the sick and ended up as a popular drink. It was introduced to England during the reign of William of Orange in the 17th Century when – the legends claim – the English could not replicate the distillation of genever, ultimately distilling what we know as gin. Apparently they even shortened its name.
Like other spirits, gin begins as a cereal grain mash but it is then infused with botanicals either before or during distillation. The main botanical must be juniper berries, beyond that requirement anything goes. Yet, many of the other ingredients used such as licorice root, coriander seeds, citrus peels (orange, lemon), anise, cassia, and almond, are very common among gin varietals.
The botanicals are infused into gin through two different methods: by maceration or by vapor infusion. Maceration is the process of steeping the botanicals in the alcohol a few days prior to distillation. During vapor infusing the alcohol-water distilling passes through suspended botanicals. Both processes seek to volatilize oils into the botanicals and chemically infuse their flavors into the alcohol.
There are several types of gin; the most common is London Dry Gin. This vapor infused gin must be at least 140 proof and cannot have flavors or colors added after distillation, and only a minute amount of sugar is allowed. This style, such as Boodles Gin, that is made for enthusiasts to enjoy the botanical flavors. Old Tom-style gin is sweet and considered the bridge between the London Dry and Dutch genever. Its sweetness often comes from ingredients added after distillation and it was the original gin used in Tom Collins cocktails. Plymouth Gin refers to gin made in the port of Plymouth along the English Channel. Like Champagne, to be a Plymouth gin it must be made by a distillery in this region of England. A new style of gin has emerged over the past decade, such as Hendricks Gin, emphasizing botanicals such as cucumber or grape rather than juniper and resulting in a far less piney flavor typical of gin.
While we all know Colorado is a craft beer mecca, many are also discovering the state also boasts great craft distilleries. Colorado gin distilleries populate the entire state and are creating wonderful spirits, including some great gins – of all styles and flavors. Any lover of gin should know and try these delicious offerings; head to Molly’s and start enjoying gin made in Colorado then share some at a family reunion, a tailgate party or mix yourself a cocktail at home (such as an Aviation or Tom Collins).
Colorado Craft Gins You Need In Your Life:
Spirit Hound Small Batch Gin Cap Rock Colorado Organic Gin Peach Street Distillery Jackalope Gin Leopold Brothers Small Batch Gin Woody Creek Colorado Gin Spring 44 Gin State 38 Gin Golden Moon Deerhammer Distilling Bullwheel Breckenridge Gin
The state of Utah is known for many great natural wonders – from Bryce Canyon to Zion National Park to the slopes around Park City. The state is also known for its adherence to strict alcohol laws. Because of these laws, it was a wonder of its own when Uinta Brewing Company opened for business in 1993 in a renovated Salt Lake City automotive garage. The brewery’s philosophy can be summed up as: “There’s no one right way to get anywhere. What you need isn’t a well-trod path, it’s a compass to trust as you cut your own.” Following his own path and the trails and wonders of Utah is how founder Will Hamill ended up opening a brewery in Utah.
Honoring Utah Heritage
Uinta Brewing Company is named for a mountain range that extends across northern Utah from Salt Lake City into western Wyoming. The Uinta (pronounce You-in-tuh) are a subrange of the Rocky Mountains and are the highest range in the contiguous United States running east to west. Naming themselves after this range is just one way the brewery honors the state and its traditions. The Golden Spike Hefeweizen honors those who worked on the trans-continental railroad; the Dubhe is name after the state star; and the Cutthroat Pale Ale is named after the state fish.
Beer of the Month
Molly’s Spirits is happy to have Uinta Brewing Company as our August Beer of the Month. We love Uinta’s adventurous style as much as we do their delicious beers. Whether you are looking for a great beer to enjoy in the backyard or on the trail, stop by Molly’s Spirits and pick up a six pack or three of the Uinta Brewing beers we offer.
Cutthroat Pale Ale
Uinta Brewing’s flagship beer is their Cutthroat Pale Ale, named for the Cutthroat Trout that is native to the great basin and rocky mountain regions. This traditional American Pale Ale pours amber in color and medium body from the sweet, caramel malts and ends with a piney hop finish. It is a session beer, with only a 4-percent ABV and its 45.7 IBUs put it smack in the middle for this style. This beer is easy drinking and perfect for after work or play and like all Uinta’s beers, it is packaged in both bottles and cans.
Baba Black Lager
Another of their popular beers, the Baba Black Lager is Uinta’s version of a German-style Scwarzbier. Black in color and rich in malt flavor this robust yet smooth drinking dark lager brings roasted coffee and sweet chocolate flavors with a little dry and crisp finish, both from the roasted barely and its well apportioned hops. This style is a lager’s version of a porter but because it’s a lager it is a smoother drinking beer. Like the Cutthroat Ale, Uinta’s Baba Black Lager is a session beer, coming in at 4 percent alcohol, perfect for a beer after work or on the weekend. This beer pairs well with a variety of meats including barbeque, sausages, and baked hams.
Hop Nosh IPA
Beer Advocate designated Uinta’s Hop Nosh IPA as ‘world class’ and for good reason. This IPA brings the hops, both bittering and aroma, hitting 82.4 IBU well above the average for an American-style IPA. Its generous hopping is noticeable in every sip and gives Hop Nosh a piney and citrus taste, flavors that are well-balanced with caramel malts. It also hits the average for ABV for this style, coming in at 7 percent. The Hop Nosh IPA is a treat whether at a camp site or for relaxing after a day’s work. It pairs well with spicy foods such as Cajun, Indian, Mexican as well as Asian cuisines.
The India Pale Ale beer style is quite possibly the most popular craft beer style in America today. The many IPA varieties and sub-varieties exploded onto the craft beer scene just a few years ago with wide distribution of the American-style IPA, especially beers from the West Coast. And just as this style saved beer starved Englishmen in India at the turn of the 1800s, it also helped revive a stagnant craft beer industry in America at the outset of the 21st Century.
Beginnings of the IPA Style
Englishmen in the British India colonies had little or no access to beer in the 1700s and 1800s. It was a serious problem for British ex-pats who liked their ales but it offered a burgeoning market for brewers in Britain. These brewers understood the preservative qualities found in hops as well as in alcohol and realized these qualities would allow their beers to last the sea voyage around the Horn of Africa and on to India. According to legend, George Hodson of Bow Brewery created the IPA-style around 1800 by increasing the hops and alcohol content in his Pale Ale beers. Recorded history states that Samuel Allsopp of Burton Brewers was commissioned to brew an India Ale by the East India Trading Company.
IPA and Craft Beer 2.0
The modern Craft Beer scene started in California in 1971 with Anchor Brewing’s Steam Beer. It finally stretched across America by the 1990s, thanks to brewers such as Sam Adams and Sierra Nevada as well as several regional craft breweries. Ales were the majority of beers marketed, specifically Pale Ales, Browns, Red, and Stouts and these styles had legions of fans but their limited tasted profile also caused some beer drinkers to seek more robust character in their beers. They found bigger, bolder flavors in the English-Style IPA and by the mid-2000s American craft brewers began pumping varieties and sub-varieties of IPA and the general craft beer enthusiasts began to appreciate what hop heads already understood – the hop is a not just a preservative but a beer seasoning that enhances beer with an entirely new level of flavor and character.
India Pale Ales can be broken into three basic categories – but there are many sub-categories as well. The English-style is the mother of IPA styles. They are brewed for balance of hop flavor and character though English-style IPAs do to tend to be sweeter than American-Style and a lot has to do with sweeter malts they are brewed with, and these do balance well with the earthy notes and flavors of the hops often used. The indomitable Double IPA, often known as Imperial IPA, is a monster beer. These intensely hopped beers are brewed with considerably more malt than used in traditional beer recipes, so they are bigger in flavor and considerably higher in alcohol. Yet, these beers tend to be more balanced between the sweet malt flavors and big hop concentration than even a typical American-style IPA. It is the American-style IPA that can really be broken into sub-categories. From east coast to west coast and various regions around the county, brewers have tweaked the IPA style or downright blown it up.
West Coast IPA
The style that brought the IPA to the head of the craft beer lineup. These beers bring big hop character and flavor such a pine, resin and grapefruit and chart high on IBUs. They also tend to be lighter in malt character and color and are filtered, so their appearance is clear. Brewers known for producing this style include California breweries: Stone, Green Flash, and Lagunitas. Yet, several northwest brewers have shied away from the bitterness of their California brewers-in-arms, opting for highlighting the hops more grassy, piney and citrus notes. A notable northwest-style would be Deschuttes Fresh Hopped IPA.
East Coast IPA
This style bridges between English-style and West Coast-style IPAs. The East Coast IPAs tend to be more malt forward than IPAs brewed on the West Coast-style , they are still not as balanced as the typical English version. One interesting development over the past few years is the advent of the Vermont-style IPA – a beer that is brewed to highlight hop flavors not bitterness an attribute enhanced because this style remains unfiltered. Rather than achieving high IBU, this style seeks to highlight the hops used, bringing out the hops fruity and tropical flavors. Alchemist Brewery in Vermont is a great brewer of this style as is Odd13 Brewery in Colorado.
Like session beers of other styles, this IPA style is brewed to be enjoyed for balance of flavor, not for high bitterness quality. As with the East Coast-style, these beers do not overwhelm the drinker’s palate. Their lower alcohol content also allows people to enjoy more beers.
Which IPA is for you?
There are many kinds of IPAs, styles and sub-styles. Which one is the IPA for you? To start, you should understand what types of food and drinks you like and also, simply put – are you a beer drinker, dabbler or connoisseur? If you really know beer and drink a lot of style of beer, the best way is to compare the beer to another that you have enjoyed – or not enjoyed. If you are not a big beer drinker, one easy question to ask is: do I like food and drink that tastes either bitter or that taste citrusy and piney. These are big flavor qualities in most American-style IPAs and a good place to start your search. Then, ask beer drinking friends what they like; ask your beer-tender for his take as well as a sample; then head on down to your local liquor store and ask the folks working in the beer department what they have in stock. By the way, Molly’s Spirits own Grant and Tony have excellent beer knowledge, experience and taste.